Millet Biryani


  • 1 cup amaranth millet washed
  • 1 cup boiled soy nuggets
  • 2 tsp mustard seeds
  • A few curry leaves
  • 1 medium onion finely chopped
  • 6 to 8 garlic cloves finely chopped
  • 30 gm ginger, minced
  • 2 tsp cumin seeds
  • 1 tsp chili flakes
  • 1 tsp turmeric powder
  • 2 tsp garam masala
  • cinnamon sticks and cloves
  • 2 tomatoes finely chopped
  • 1 tsp apple cider vinegar
  • 3 cups boiled water
  • 6 cups of leafy greens – finely chopped (radish, beetroot, spinach, rocket leaves, coriander etc.)
  • lemon juice
  • salt to taste


Take a pot and heat. Add mustard seeds and curry leaves. When they pop add onions and cumin seeds. Saute for a bit. When onions becomes translucent, add garlic and ginger. Heat on low.

Saute and add turmeric/garam masala/chili flakes/other spices. Continue to sauté until onions become light brown. Add tomatoes and keep stirring. Add soya nuggets and millet, stir for 5 minutes. Mix in the vinegar, stir. Add water and salt. Bring to boil and then put on low steamer with lid. Cook for 10-20 minutes until millets become soft. Mix leafy greens and stir. Add lemon juice.

Delicious millets biryani is ready to eat!

Serves 4